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Post Reply I love to cook, so tell me what you prepared recently (and how!)
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Posted 11/15/13 , edited 11/16/13
mod edit: Please use this thread to share recipes and tips (and, of course reply to those who are also sharing!). There is another cooking thread, but people don't really seem to be sharing recipes there. If you mostly want to say whether or not you know how to cook, or provide one-line, one-image posts about what you cook, post in:

/forumtopic-730653/cooking

(I don't want this thread becoming a duplicate of that). Thanks! --lorreen

Hello everyone! I love to cook, and I love discovering new recipes. With that in mind, I would love to hear about your favorite recipes. You can be as detailed as you like, or you can just describe the ingredients involved as you describe the steps to making it. I almost never cook with measuring cups/spoons, so most of my recipes will leave you to your own devices to season these dishes.

I also want to spread the word of the wok. If you haven't heard of a wok, check out a carbon steel or cast iron wok from the Wok Shop or any other reputable retailer. Woks are very cheap, and a whole lot of fun to cook with. They are the most versatile pan in the kitchen. You really can make almost anything in a wok. Ditch the nonstick junk you are cooking with and enjoy the wonderful flavor that a seasoned wok imparts on the food.

With that having been said, I will start! Here is a simple recipe for mapo tofu that I have been tweaking for the past couple years. This recipe serves four to six people. I normally only cook for myself, so I am going to estimate as best I can to feed 4-6 people.

Ingredients:
3/4 lbs ground pork, 3 packages silken or soft tofu, 1 tbsp ground Szechuan peppercorns, 1 tbsp oyster sauce, 1 tbsp soy sauce, 2 tsp rice wine, 2 tsp rice vinegar, 2 tbsp corn starch divided, 4 cloves garlic minced, 4 green onions minced, 1 tbsp fermented black bean paste (in a chili sauce), naga morich or ghost pepper powder (season to taste), 1-2 fresh (hot) chili peppers minced, 1 tbsp chili paste, and red chili pepper flakes (season to taste). You will also need sesame oil or whatever oil you prefer.

1) Mix the ground pork, rice wine, rice vinegar, oyster sauce, soy sauce, 1 tbsp of corn starch, and a bit of sesame oil. Put it in the fridge and let it marinade for 20 minutes. Cut the tofu into bite sized pieces. Combine 1 tbsp of corn starch with a few tbsp of water.
2) On medium heat, roast teaspoon of whole Szechuan peppercorns until aromatic. Grind them up (I use a pepper grinder) and set the powder aside.
3) Heat your wok on high. When hot, add a couple tbsp of oil and toss in your pork. Be sure to break it up until pebbly as it cooks. This is important for the final texture of the dish. Add the garlic, the white/light green parts of the scallions and the minced chili peppers. Save the leafy part of the scallions for a finishing garnish.
4) Add the tofu to the wok, and reduce heat to medium. Add the cornstarch water, ground peppercorns, bean paste, pepper powder, red pepper flakes, chili paste, and a bit of soy and oyster sauce.
5) Mix GENTLY and cook for a few minutes. Reduce heat to low and let the sauce thicken a bit. Add more cornstarch if desired.
6) When the tofu is heated through, serve over white rice and top with the leftover green onions. Enjoy!


Here is another recipe I enjoy, and it is a lot simpler!

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Posted 11/15/13
Snackfood:

Ingredients:
Wheat thins

Colby Jack Cheese

Instructions:
1. Slice cheese so it fits on wheat thins

2. Place cheese on wheat thins

Quick and delicious.
Enjoy!

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Posted 11/15/13 , edited 11/16/13
Here are a couple for those who have run out of money for the month. I am a broke college student, and sometimes spending more than $1.25 on a meal is just too much. ha.

Ingredients:
A cup of noodles, 1 egg, 1 green onion, red pepper flakes, Sriracha (the uncontested God of hot sauces).

1) Boil some water and get your cup of noodles cooking. Slice up the green onion. Separate the white/light green parts from the leafy green part.
2) Mix your egg with a bit of milk or cream, and scramble it in your wok on medium heat.
3) Drain some broth from your cup of noodles, and mix in some red pepper flakes and the white/light green parts of the scallions. Some onion powder or garlic powder never hurts either. Add in your scrambled egg and cover it in Sriracha. Enjoy!

A wonderful ramen burrito:

Ingredients:
Ramen, a tortilla cheese, Sriracha, green onion, red pepper flakes, and whatever else you want (leftover meat is awesome).

1) Cook the ramen. Add the seasoning packet and drain it.
2) Heat the tortilla in the microwave for 20-30 seconds.
3) Fill your burrito with ramen (and whatever else you found in the fridge), sliced green onion, lots of cheese, your seasonings, even more Sriracha, and enjoy.
4) Hopefully you know how to roll a burrito. If you don't, do your best and add even more Sriracha.



Nobodyofimportance wrote:

Snackfood:

Ingredients:
Wheat thins

Colby Jack Cheese

Instructions:
1. Slice cheese so it fits on wheat thins

2. Place cheese on wheat thins

Quick and delicious.
Enjoy!



I love wheat thins and cheese. I always add a bit of Sriracha to liven things up.

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Posted 11/15/13

On cheese and crackers?
I like to have a meat before adding heat.

I was thinking I wanted some hot chocolate with it.
Buy some coco powder, add in sugar and a pinch of salt.
Heat milk in a separate container
Place the coco mixture at the bottom of a mug
Pour the heated milk on top, and then stir.

Alas, all I had was fruit juice.
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21 / M / Amegakure
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Posted 11/15/13
Huehue I'm a chef.
4864 cr points
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Posted 11/15/13 , edited 11/16/13

Nobodyofimportance wrote:

On cheese and crackers?
I like to have a meat before adding heat.

I was thinking I wanted some hot chocolate with it.
Buy some coco powder, add in sugar and a pinch of salt.
Heat milk in a separate container
Place the coco mixture at the bottom of a mug
Pour the heated milk on top, and then stir.

Alas, all I had was fruit juice.


I love it when I have a bit of lunch meat to add, but my roommate usually eats all the meat I have before I can enjoy cheese and crackers with meat. So Sriracha is a welcome addition to cheese and crackers. I like your hot cocoa recipe though. I need to dig up my hot buttered rum recipe. It is wonderful on a cold day.

If you are over the legal drinking age, here is a delicious recipe for hot buttered rum. This is for a single cup, but give it a shot and let me know how you like it. It is absolutely wonderful on a cold winter day.

Ingredients:
2 tbsp butter, 1 tbsp brown sugar, 1 tsp powdered sugar, 2-4 shots of rum (Bacardi works), a few tablespoons of creme brulee ice cream (chocolate, caramel, vanilla, rocky road also works), a pinch of cinnamon and nutmeg, and a half cup of boiling water.

1) Combine butter, brown sugar, and powdered sugar in a coffee mug. Stir the mixture together until well combined.
2) Pour in the rum, add the ice cream and cinnamon, and fill the remainder of the mug with simmering water. Mix the drink until the ice cream and butter have melted together to make a creamy topping. Sprinkle with a dash of nutmeg, and enjoy!

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Posted 11/15/13
Some rice, salsa, and corn tortillas. Simple man, simple pleasures.
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Posted 11/15/13 , edited 11/15/13

cordellium wrote:

Some rice, salsa, and corn tortillas. Simple man, simple pleasures.


Cheese too? I have done that exact same thing, except I add cheese and a lot of Sriracha to my taco. And it is so great. One of my favorite three minute snacks/meals.
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Posted 11/15/13 , edited 11/15/13
The last thing I made was this..

Spam Musubi (It's Hawaiian food)
This is REALLY simple to make...but you need a special tool to shape it. It's possible to find one at a Asian market.
It's is just Spam (Yup,that canned meat that a lot of people are afraid of),Rice, Nori (dried seaweed), Furikaki (A seasoning that contain pieces of seaweed, sesame seeds.) And soysauce.You can also use teriyaki sauce.
If your grocery store has an Asian food isle....you can find every thing. Beside the tool to make it.
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Posted 11/15/13 , edited 11/15/13

loreal_BTFizzle wrote:

The last thing I made was this..

Spam Musubi (It's Hawaiian food)
This is REALLY simple to make...but you need a special tool to shape it. It's possible to find one at a Asian market.
It's is just Spam (Yup,that canned meat that a lot of people are afraid of),Rice, Nori (dried seaweed), Furikaki (A seasoning that contain pieces of seaweed, sesame seeds.) And soysauce.You can also use teriyaki sauce.
If you grocery store has an Asian food isle....you can find every thing. Beside the tool to make it.


That is so awesome! I have a sushi press and a few bamboo sushi mats. I have to try this. I love making sushi and rice rolls/balls. But I can't get fresh fish, so I always improvise with other cooked stuff. Spam is something I never considered.

If you haven't already tried making sticky sushi rice, give it a shot! It will liven up that spam and really make it wonderful. You should also consider adding some avocado to your recipe. It is delicious. Check out this recipe for sticky sushi rice:

Ingredients:
2 cups uncooked short grain Japanese rice, water, 1/2 cup rice vinegar, 1 tbsp vegetable oil (optional), 1/4 cup white sugar, 1 tsp salt.

1) Cook the rice. If you don't have a rice cooker, you can cook the rice on the stove. You will probably need about three cups of water. Another way of measuring the water is to fill the pot until the water reaches the first knuckle of your pointer finger. No matter what I cook rice in, this always works.
2) Heat the rice vinegar in the microwave for 30 seconds (it helps the sugar and salt to dissove).
3) Combine the rice vinegar with the sugar, salt, and oil. Stir until the sugar and salt dissolve. Pour it into the cooked rice and mix until well combined and the rice seem sticky. It usually takes a minute, maybe two.
4) Enjoy! Make as many rolls/riceballs as you can! Stick them in the fridge and wrap them in saran (plastic) wrap and they will keep for a few days as long as you aren't using raw meat. If you stick them in the microwave for a bit, they are even more delicious warm.
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Posted 11/15/13 , edited 11/15/13
I think the last time I've actually cooked a meal was a year a ago...grape salad
really simple. You only need to cook the chicken.

2 1/2 cups diced cooked chicken
1 cup finely chopped celery
1 cup seedless grapes, halved
1 cup chopped pecans (optional)
1 small minced onion
1/2 teaspoon salt
1/2 cup mayo

Combine and chill....also if you're going to suggest a recipe you should recommend something that doesn't require "wtf" ingredients. I don't think I understood what half of those things on the ingredient's list
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Posted 11/15/13 , edited 11/15/13
My own personal variation of pajeon, though the texture is more bread-like that most recipes turn out. I've only made it once and I did it off of the top of my head, so my recipe isn't the most specific.

I tossed three eggs, salt, pepper, some soy sauce (little less than 1/4 cup), one diced onion, some milk (maybe 1/4 cup), extra virgin coconut oil (about 2 tblsp), and flour until it had the consistency of a thick (very thick) pancake batter. I then fried it (flattening the dough to fit the entire bottom of the pan) in a couple tablespoons of toasted sesame oil in an iron skillet on medium to low heat (not used to the new stove and didn't want to burn it). On each side, I cooked until medium-brown (similar to what you want when baking bread in the oven). It's dense, but that allows it to be flipped pretty easily during the cooking process. Afterwards, I cut it pizza-style. It's awesome. I want to dip it in marinara sauce or garlic-infused olive oil, though.
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Posted 11/15/13
One of my Wifes Favorites is my Pig in a Blanket with Potatogratin.

Roast a Pork Tenderloin from all sides for a short time in a pan.
Dice mushrooms into a paste mix very small cut onions in it and put the mix in a pan under low heat cock it till the mushrooms start to loose water.
Constantly stir and add a small amount of water.
Spread a thin layer of the paste on a sheet of puff pastry place the tenderloin in the middle and roll it in seal the ends of the Dough and place in the oven for a short time on a high temperature than for a longer time on a low temperature (this way the Dough will get flaky while the meat stays juicy)

Slice the potatoes in paper thin slices and add them to a Bechamel Sauce you got started beforehand under low heat cook till the slices start to get soft add them into a Lasagne form add cheese (i use Gouda) as topping and bake till the cheese is slightly brown.

My favorite is was easier to make.
Cock potatoes with the skin on dice them afterwards add a little oil mix it and throw it in a pan use another on high heat to get the Filet Mingnon to medium and you are almost done.

Add a little butter to the potatoes once they are nearly done give them high heat for a short time and serve on a plate with kitchentowels.
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Posted 11/15/13
The last thing I made was this:


Miso curry with fried eggplants. I love cooking for friends and family but I don't like cooking with meat because it grosses me out XD
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Posted 11/15/13

FlyinDumpling wrote:

I think the last time I've actually cooked a meal was a year a ago...grape salad
really simple. You only need to cook the chicken.

2 1/2 cups diced cooked chicken
1 cup finely chopped celery
1 cup seedless grapes, halved
1 cup chopped pecans (optional)
1 small minced onion
1/2 teaspoon salt
1/2 cup mayo

Combine and chill....also if you're going to suggest a recipe you should recommend something that doesn't require "wtf" ingredients. I don't think I understood what half of those things on the ingredient's list


That sounds pretty good. I could imagine it would even work with canned tuna. That is the "improvise with what you have" side of me talking. I rarely have chicken on hand, but tuna is cheap, and I am going to have to try this.



aeb0717 wrote:

My own personal variation of pajeon, though the texture is more bread-like that most recipes turn out. I've only made it once and I did it off of the top of my head, so my recipe isn't the most specific.

I tossed three eggs, salt, pepper, some soy sauce (little less than 1/4 cup), one diced onion, some milk (maybe 1/4 cup), extra virgin coconut oil (about 2 tblsp), and flour until it had the consistency of a thick (very thick) pancake batter. I then fried it (flattening the dough to fit the entire bottom of the pan) in a couple tablespoons of toasted sesame oil in an iron skillet on medium to low heat (not used to the new stove and didn't want to burn it). On each side, I cooked until medium-brown (similar to what you want when baking bread in the oven). It's dense, but that allows it to be flipped pretty easily during the cooking process. Afterwards, I cut it pizza-style. It's awesome. I want to dip it in marinara sauce or garlic-infused olive oil, though.


I have never even heard of this, but it sounds great! I think you are on the right track with marinara or a garlic/olive oil dipping sauce. That would really work well with this bread. Heck, I may even make it into a basic pizza with a homemade tomato sauce and a blend of Italian cheeses. Thank you for this idea!
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